Directions

2Meanwhile, in 2-quart saucepan, mix 1 1/4 cups sugar and the cornstarch. Add cranberries and cranberry juice. Heat to boiling over high heat. Reduce heat to medium. Cook 7 to 8 minutes, stirring frequently, until mixture is thick and all cranberries have popped open. In blender or food processor, place cranberry mixture. Cover; blend until smooth. Place strainer over medium bowl; pour cranberry mixture in strainer. Press mixture with back of spoon through strainer to remove skin; discard skin. Set aside to cool.

3In large bowl, beat cream cheese and 1 cup sugar with electric mixer on medium speed until light and fluffy. Beat in eggs; one at a time, just until blended. Stir in whipping cream and orange peel.

5To minimize cracking, place shallow pan half full of hot water on lower oven rack. Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight before serving. Run small metal spatula around edge of pan; remove side of pan. Spread reserved cranberry mixture over cheesecake.

Tips

To crush cookies, place cookies in plastic bag or between sheets of waxed paper; crush with rolling pin. Or crush in blender or food processor.

This is a great dessert to make ahead since you have to refrigerate it at least 4 hours.